Steak mushroom sauce recipe

Let’s Cook!

Season steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Sear steaks for 4-5 minutes per side for medium-rare (adjust time for your desired doneness).
Remove steaks; rest on a foil-covered plate to retain juices.
Melt butter in the same skillet. Add onion and cook until translucent and caramelized (about 5 minutes).
Add mushrooms; cook until softened and browned (8-10 minutes).
Stir in garlic; cook for 1 minute until fragrant.
Pour in beef broth; simmer for 5 minutes.
Reduce heat to low; stir in heavy cream. Simmer 5 minutes, or until slightly thickened.
Season with salt and pepper to taste.
Return steaks to the skillet; cook for 2-3 minutes to meld flavors.
Serve steaks generously topped with mushroom sauce. Enjoy with your favorite sides!

Use almond or coconut flour instead of regular flour to thicken the sauce (if needed).
Substitute heavy cream with coconut cream or full-fat coconut milk.
Serve with cauliflower mash instead of mashed potatoes.

Always let your steaks rest after cooking for maximum tenderness and juiciness.
A splash of red wine during simmering adds depth of flavor.
Experiment with different mushrooms (cremini, shiitake, portobello all work well).
Don’t overcrowd the pan when cooking mushrooms; cook in batches if necessary.

This steak and mushroom sauce recipe is a guaranteed crowd-pleaser. The combination of flavors is truly divine. Enjoy!